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Viognier is a great wine to pair with dishes like chicken, turkey, pad thai, lobster, and shrimp. This Viognier food pairing guide will take you through all the best foods to go with Viognier.
Some great wine pairings for Viognier, a rich, exotically scented white wine that matches particularly well with curries and spicy south-east Asian cuisine
Fruity and bold, Viognier is wonderful with lighter fare with a touch of weight, such as potato soup, cornbread, chicken pot pie, Pad Thai, Lobster, New England clam chowder, crab cakes and Salmon.
The trick to pairing foods with Viognier wine is to fully respect its delicate floral notes and medium acidity. Thus, as a general rule, focus on embellishing and expanding the wine’s core flavors while making sure that the foods you pair with it aren’t too acidic or bold.
Viognier, a finicky, chameleonic white wine varietal, has roots in Old World winemaking but is fast becoming a New World favorite for those winemakers who love a challenge.
Viognier Food Pairing A wine best paired with delicate meats or scallops that are flavored with stewed fruit, almonds, citrus, or aromatic herbs (such as Thai basil or tarragon). Try chicken tagine with apricots and almonds served over saffron rice.
Viognier can be a tricky wine to match up, but the richness of the wine works well with richer proteins - think roast chicken, turkey or poached salmon. The spice in the wine also works wonders with Indian food, just make sure the wine isn't too high in alcohol.
With floral aromas, sweet-seeming fruit flavors, and rich textures, Viognier is made for bold, exotic dishes. It’s also great with cheeses and nuts. Some favorite pairings: We’ve layered this dish with tropical flavors to match Viognier’s perfume and bright citrus and stone-fruit flavors.
Viognier’s distinctive fruit and floral flavors, full body, and moderate acidity make it a versatile wine for food pairings. From classic matches like grilled shrimp and roast chicken to more adventurous pairings with tropical ceviche and grilled peaches, the possibilities are nearly endless.
Viognier is underrated in its ability to pair with food. A good example possesses the richness and creamy texture of Chardonnay, the balanced acidity of a well-made Sauvignon Blanc, and a flavor profile combining aspects of Gewürztraminer, Riesling, and Chardonnay.